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Persian Love Cake

8-10 slices

1 hour 15 minutes plus cooling time

This luxurious, fragrant cake is made with ground almonds and nutty buckwheat flour and flavoured with rose, pistachio and zesty orange.

10 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 160℃/140℃ fan/325℉/gas mark 3. Grease (with a neutral oil) and line the base of a 20cm round cake tin.
  2. Zest and juice the orange, reserve separately for later.
  3. Finely chop the pistachios in a food processor or by hand. Mix 30g of the chopped pistachios (keep the rest for garnish) with the ground almonds, buckwheat flour, baking powder, ground cardamom and salt.
  4. Cream the butter and sugar until pale and fluffy, then add the eggs one at a time, beating until fully incorporated (add a tablespoon of dry mix if it looks like it is curdling).
  5. Add a couple of heaped tablespoons of the dry mixture then half the orange zest, 3 tbsps orange juice and the rose water to the butter mixture and mix to combine.
  6. Mix the dry ingredients into the butter mix, stir well to combine but don’t overbeat. Spoon the mixture into the paper lined tin, and level out the top with the back of a spoon or palette knife.
  7. Bake for 40-45 minutes or until the cake is golden and a skewer inserted into the centre comes out clean. Cool for 5 minutes in the tin then carefully release the sides with a palette or cutlery knife and turn out onto a cooling rack to cool completely.
  8. Make the glaze by sifting the icing sugar into a large bowl and add 2 tbsps orange juice, mix well. Add ½ tsp more juice at a time to make a thick but pourable glaze. Pour over the cake allowing it to drip down the sides a little.
  9. Decorate with the reserved orange zest and chopped pistachios.


  • 100g buckwheat flour
  • 100g organic ground almonds
  • 30g whole pistachios
  • ½ tsp ground cardamom*
  • 1 tsp baking powder
  • pinch salt*
  • 170g organic unsalted butter (at room temperature)
  • 180g organic caster sugar
  • 2 medium organic eggs - room temperature
  • Zest of ½ organic orange
  • 3 tbsps organic orange juice (approximately ½ an orange)
  • ½ tsp rose water

Icing and decoration:

  • 150g organic icing sugar
  • 2 tbsps organic orange juice
  • 5g chopped pistachios
  • Remaining orange zest

*from the larder

Suitable for

  • Vegetarians
  • Gluten free

What’s in this recipe

Haye Farm Devon

Organic Eggs (Medium)

1/2 Dozen



Organic Buckwheat Flour

1 Box (400g)




Organic Ground Almonds

1 Bag (250g)



Organic Golden Caster Sugar

1 Bag (500g)




Baking Powder (Gluten Free)

1 Jar (80g)



Pistachios - Raw & Shelled

1 Bag (125g)



Organic Icing Sugar



Berkeley Farm

Organic Unsalted Butter (Handmade)

1 Block (~250g)




Rose Water

1 Bottle (250ml)